Lemon-Grass Butter Sauce (Beurre Blanc)


  • 1 teaspoon olive oil
  • 2 tablespoons finely chopped leeks, white part only
  • 1 large shallot, finely chopped
  • 1 clove garlic, minced
  • 4 mushrooms, finely chopped
  • 1 large stalk lemon grass, trimmed and soft bulb finely sliced
  • 1 kaffir lime leaf
  • ¼ cup dry white wine
  • 6 tablespoons fish stock
  • 1 cup heavy cream
  • ½ pound unsalted butter
  • Few sprinkles of cayenne
  • Nutritional Information
    • Nutritional analysis per serving (7 servings)

      378 calories; 39 grams fat; 24 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 2 grams protein; 116 milligrams cholesterol; 39 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

7 servings


  1. Heat oil in nonstick pan. Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on color. Add wine, bring to a boil and reduce by two-thirds. Add fish stock and reduce by two-thirds.
  2. Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one. Return strained sauce to pot, and return to heat. Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne, and serve over won tons.
  • The sauce can be refrigerated and then reheated, covered, in a microwave. Then, whisk well.

45 minutes

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